Temperature and humidity can have a dramatic influence on the quality of foods and beverages. Monitoring along the entire supply chain is essential to compliance and product quality.
During production, storage and transport of food, continuous temperature controls must be carried out to keep your food safe. This not only serves to ensure the quality of the products, but also protects the health and safety of the consumer. Cooked or frozen food stored and transported outside of a recommended temperature range can cause bacteria and fungus growth. In order to comply with legal regulations and keep products at the desired temperature, temperature deviations during production, storage and transport must be alarmed and documented as follows:
Temperature control is crucial to keep the quality and food safety of your products.
Simplify your processes with automated temperature alerts.
Comply with all applicable regulations for food production and logistics with the use of temperature control.
The perishability of a foodstuff is highly dependent on the processing, storage and transport temperature. DIN10508 contains exact definitions of the ideal temperature ranges for various foodstuffs during storage.
-18°C: frozen food, frozen poultry meat, frozen egg products, ice cream in prepackages
-12°C: frozen food, frozen meat, frozen egg products
-10°C: Ice cream for portioning
+2 to 8°C: milk, fresh meat, poultry meat, game, minced meat, eggs & egg products, chopped salads & fruits, bakery products with filling
+10°C: Ready meals, live mussels
+15°C: Most other packaged foods and bread should ideally be stored in a cool, dry and dark place
+65°C: Hot ready-to-eat food
Fresh vegetables, whole fruits and fruits require very different storage temperatures
Those who store food correctly not only comply with all laws, but also achieve an extended best-before date.